This is easy vegan ramen recipe is packed with flavor and vegetables. Plus it takes less than 30 minutes and is a simply one-pot dinner recipe!
Any one-pot recipe is a winner in my book!
And when it also takes less than half an hour, is vegan, gluten-free, and totally delicious, you really can't go wrong.
This is vegan ramen recipe is my go-to dinner when I'm craving a healthy meal that won't take hours to make. It's made with easy-to-find, pantry-staple ingredients and is packed with flavor.
Chances are you can throw together this healthy one-pot ramen with what's in your kitchen right now!
Ingredients
Here's what you need for the easiest vegan ramen:
- Oil. Use a neutral-flavored oil like avocado, or sesame oil if you need some extra nutty flavor.
- Ginger. Grate your ginger on a Microplane or finely mince it.
- Garlic. Use fresh garlic for the best flavor.
- Shallots. You can also use a finely diced red onion.
- Miso paste. Use mellow white or yellow miso for this recipe.
- Sriracha. Add as much as you like for heat.
- Vegetable broth. Use low-sodium store-bought sauce or make your own!
- Bok choy. Use baby bok choy if you can find it, or chop larger heads of bok choy.
- Ramen noodles. You can use gluten-free if necessary.
- Edamame. For added plant-based protein.
- Corn. Use sweet corn for a nice pop of sweetness.
- Soy sauce. Or use tamari for gluten-free.
- Scallions. For garnish.
How to Make 30-Minute Ramen
Saute the aromatics. Starting your recipe this way will add way more flavor to the final product. You'll saute the aromatics in the oil in a large pot. Then stir in the miso paste and sriracha to build more flavor.
Add the broth. Once you've added the broth, bring it to a simmer, stirring well to dissolve the miso fully.
Add the bok choy. Now, it's time to finish the soup. Add the bok choy and cook until the leaves are bright green and soft.
Cook the noodles. Ramen noodles only need about 3 minutes to cook, so add them towards the end of the cooking process.
Add the last of the ingredients. Finish with the edamame and sweet corn, then season to taste with soy sauce/tamari and more sriracha if you like.
Serve the vegan ramen topped with thinly sliced scallions.
Tips for Making Vegan Ramen
Here are a few handy tips to keep in mind when making this recipe:
- Cut the bok choy by removing the base to separate the leaves. This makes the soup much easier to make.
- You can use chili-garlic sauce instead of sriracha if you prefer. Then you can skip the minced garlic.
- Because this is a one-pot soup, the noodles will absorb more liquid as it sits. If you prefer brothier ramen, add more vegetable broth.
- Look for vegan ramen noodles such as this brand in the Asian section of the grocery store. Many are naturally gluten-free because they're made with buckwheat.
Storage Suggestions
When you cook noodles in the pot, the soup won't store as well. This vegan ramen is best served right after it's prepared. Or, if you'd like to store the soup for later, I recommend cooking the noodles separately and adding them directly to your bowls before eating.
Need Gluten-Free?
If you're looking for gluten-free ramen noodles, these shirataki noodles are a great option. They're healthy, low carb, and naturally gluten-free!
More Vegan Soup Recipes
If you make this healthy One-Pot Vegan Ramen, be sure to let me know what you think with a comment below!
One-Pot Vegan Ramen
Ingredients
- 1 tablespoon avocado or sesame oil
- 2 tablespoons grated fresh ginger
- 2 garlic cloves , minced or grated
- 2 shallots , thinly sliced
- 2 tablespoons white miso paste
- 1-2 teaspoons sriracha , to taste
- 4 cups low-sodium vegetable broth (can add more broth if you like a thinner soup)
- 4 heads baby bok choy , base removed and leaves separated
- 2 bundles ramen noodles (gluten-free if necessary)
- 1 cup frozen edamame
- 1 cup frozen sweet corn
- 2 tablespoons soy sauce or tamari
- 2 scallions , sliced thinly
Instructions
- In a large pot, heat the oil over medium heat. Add the ginger, garlic, and shallot and cook, stirring, until softened and fragrant, about 3 minutes. Add the miso and cook, stirring, for 30 seconds.
- Stir in the sriracha and vegetable broth and bring to a simmer.
- Add the bok choy, cover, and cook for 3 minutes, until wilted. Add the noodles, and stir well. Cook for 3 minutes, or according to package instructions. During the last minute of cooking time, add the edamame and frozen corn and cook for 1 minute, then turn off the heat. Stir in the soy sauce and scallions, and adjust the seasoning to taste with more spice and/or soy sauce.
Nutrition
